Coffee flan looks like a dessert that takes real skill, but it actually only asks for patience and one little thing many people skip. The secret isn't in an expensive ingredient, but in the way it's baked - and that's exactly what separates a silky flan from one full of holes.

For the caramel you need 100 grams of white sugar, three tablespoons of water and a few drops of lemon juice. For the flan itself: 5 eggs, 100 grams of sugar, 400 millilitres of milk and 100 millilitres of coffee. Few ingredients, a big result - as is usually the case with classic desserts.

First make the caramel: heat the sugar, water and lemon over a low flame until they start to darken, then pour it straight into the mould to coat the bottom and sides. In a separate bowl whisk the eggs, sugar, milk and coffee until fully combined - but without over-whisking, because that's exactly what ruins the fineness of the texture. Pour the mixture over the caramel.

And now that crucial little thing: the flan is baked in a water bath, with indirect heat. The mould goes into a larger dish of water and bakes for 40 to 45 minutes at 165 degrees. The indirect heat is why the flan comes out smooth and doesn't crack - fast, direct baking is exactly what destroys it. After baking it cools, then sits a few hours in the fridge before being turned out.

Serve it on its own or with a little cream or ice cream. Nothing complicated, nothing expensive - just the understanding that some things won't tolerate rushing. Like many things in the kitchen, and in life.